Kir-Yianni Four Lakes White Dry Wine 750ml
Περιγραφή
The definition of a “good” white wine that is impossible to overlook. The grapes come from vineyards that “soak up” all the beneficial influence of the four lakes surrounding them.
Some of the Chardonnay has matured for a short time in new French oak barrels, giving it body and spicy complexity. With the addition of Gewürztraminer, with its intoxicating floral aromas, the wine reaches another level. The proof? Coming soon to your glasses!...
Four Lakes is a wine with a crystal-clear, golden-yellow color. Its bouquet blends Gewürztraminer’s characteristic floral aromas with Chardonnay’s notes of lemon, pineapple, and coriander. On the palate, a velvety, rich finish prevails, supported by the wine’s body and lingering acidity.
Vineyard
Four Lakes is made from grapes grown at an altitude of 600 meters. The vineyard covers a total area of 165 stremmata and is located in the area of Agios Panteleimonas, within the boundaries of the Amyntaio viticultural zone. Yields per stremma do not exceed 800 kilograms for Roditis and Xinomavro, 700 kilograms for Chardonnay, and 600 kilograms for Gewürztraminer. The poor, sandy soils make it possible to produce wines with exceptional finesse and rich aromas. The region is characterized by cold winters and hot summers, as well as the presence of four lakes, which create a mild microclimate ideal for growing white grape varieties. These four lakes give the wine its name.
Winemaking
During winemaking, the pre-fermentation maceration (skin contact) method is used for all varieties except Xinomavro, which, when included in the blend, is vinified using the blanc de noir method. The wine is then racked off the lees and inoculated with pure cultures of selected yeasts that express the aromatic character typical of each variety. Fermentation and maturation of 50% of the total Chardonnay take place in oak barrels, with the lees stirred. This process adds body, richness, and complexity. The remaining Chardonnay, along with the other varieties, is fermented in stainless steel tanks. The final blend is made in early February.
